Chocolate knedle

Chocolate knedle

Knedle od cokolade

By
From
Dalmatia
Serves
4

Knedle are a Central European dessert, Austrian in origin. Usually they are made with plums, but this is my own version. You could use many different fillings, as well as different sauces. Strawberries and cherries are very nice in knedle, and they are delicious served hot with ice cream and a few pieces of sticky candied orange on the side.

Ingredients

Quantity Ingredient
ice cream, to serve (optional)

Dough

Quantity Ingredient
500g waxy potatoes, such as desiree, sebago or nicola
50g butter, softened
160g plain flour
1 egg
pinch salt

Ganache

Quantity Ingredient
50ml orange syrup
500g dark chocolate, melted
50g butter

Crumb

Quantity Ingredient
100g dry breadcrumbs
50g ghee
50g caser sugar

Method

  1. For the dough, cook the potatoes in their skins in boiling water. Allow the potatoes to cool completely, then peel and pass through a potato ricer into a large mixing bowl. Mix in the softened butter, flour, egg and a pinch of salt. Shape the potato mixture into balls measuring 1.5 cm in diameter, then set aside.
  2. Make the ganache by heating the orange syrup in a saucepan over low heat until the temperature reaches 80°C, using a sugar thermometer to check the temperature. Remove the pan from the heat and fold in the melted chocolate until the mixture is smooth. Stir in the butter, mix well and allow to cool. Once the mixture has cooled and thickened, shape the chocolate ganache into balls measuring 1.5 cm in diameter, then set aside.
  3. For the crumb, cook the breadcrumbs in the ghee in a frying pan over medium heat until golden brown. Allow to cool then stir in the sugar. When you’re ready to cook the dumplings, push the chocolate ganache balls into the centre of the potato balls and shape the dough around them so the chocolate is completely enclosed in the dough. Cook the dumplings in boiling water for 4 minutes, then remove and dip the balls into the breadcrumb and sugar mixture. Serve hot with ice cream, if desired.
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